Effects of Enzymatic Modification and Cross-Linking with Sodium Phytate on the Structure and Physicochemical Properties of Cyperus esculentus Starch

In this study, C. esculentus porous starch (PS) and C. esculentus cross-linked porous starch (CPS) were prepared by enzymatic modification and sodium phytate cross-linking, and their physicochemical and structural properties were determined. The results showed that the adsorption and emulsification...

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Detalles Bibliográficos
Autores principales: Wang, Jun, Zhang, Dejian, Xiao, Jiechuan, Wu, Xiaotong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9455607/
https://www.ncbi.nlm.nih.gov/pubmed/36076768
http://dx.doi.org/10.3390/foods11172583

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9455607/
https://www.ncbi.nlm.nih.gov/pubmed/36076768
http://dx.doi.org/10.3390/foods11172583

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